Porchetta and Asparagus Freekeh Risotto
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Freekeh—pronounced free-kah—is wheat harvested when young and green. It has a firm, chewy texture and a distinctly earthy, nutty and slightly smoky flavour that's perfect in this risotto.
Course: Main
Cuisine: American
Servings: 4 servings (hover over the number to adjust)
Ingredients
- 4 Tbsp unsalted butter
- 1 shallot, finely chopped
- 1 cup freekeh
- 1 clove garlic, finely chopped
- 1/2 cup white wine
- 2 cups chicken, vegetable or beef stock
- Water, as needed
- 1/4 cup porchetta, diced
- 1 cup asparagus, sliced on the diagonal
- Juice and zest of 1 lemon
- 1/2 cup parmesan cheese
Instructions
- Melt 2 Tbsp butter in a saucepan over medium heat. When hot, add the shallot and cook until soft and translucent.
- Add freekeh and garlic and cook a few minutes longer to bring out the grains nutty flavour.
- Add white wine, cook for a few seconds and then add the stock.
- Reduce the heat to medium-low and simmer 15 to 20 minutes, adding small amounts of water if needed.
- Five minutes before the freekeh risotto is finished, add the porchetta, asparagus, lemon juice, 2 Tbsp butter, and most of the lemon zest and parmesan.
- Garnish with parmesan and lemon zest and serve.
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